I remember being little at my aunt’s home on Tours Road waking up in first thing in the morning to the salty / sweet aroma of Champorado with Tuyo. This is an acquired taste, no question about it, but boy oh boy it brings back memories.


  • 1 Cup Sweet Rice Short Grain
  • 3 Cups Water
  • 3 Pellets of Antonio Pueo Spanish Chocolate
  • 1/2 Cup Sugar
  • 2 Tablespoons Cream
  • 2 Pieces of Tuyo


  • Bring rice and water to boil in a loosely covered pot. Once it reaches a rolling boil, lower heat to medium-low.
  • Stir every 5-10 minutes.
  • Chop chocolate pellets into less than 1/4th inch chunks.
  • Once half of the water is absorbed into the rice, mix chocolate and sugar into the rice.
  • Fry two pieces of tuyo for about 3 minutes on each side.
  • Once rice is at the desired consistency, prepare two bowls and evenly distribute into bowls.
  • Top each bowl with one tablespoon cream and one piece of tuyo.

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